I have been reading that adding whipped cream to a cake/baked goods helps to keep them moist. I was wondering what you think of the idea of substituting a packaged/dry whip topping mix for the pudding mix to the cake to eliminate some of the sugar. The pudding mixes are heavily laden with sugar and I'm not a fan of that much sugar. I've already reduced the sugar in both the cake and sauce, but it's still too sweet. Also, will cake flour be OK to use in this recipe and would it be cup for cup?

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